The mornings are tough. You
have to go through the difficult task of getting yourself out of bed. Make
yourself presentable to start the day and then actually leave the house to be
productive. “All before nine o'clock in the morning”. And on top of that,
you're supposed to find the time to make and eat the most important meal of the
day. It's absurd but hard reality to come in terms with.
With all that other stuff to worry about in the mornings,
breakfast is the first thing to be forgotten about. Especially, working moms like
us, who are constantly acting as an alarm clock in the morning hours and we
actually get little time to settle down ourselves for a satisfying, quick and
healthy breakfast meal.
If you own a list of healthy, tasty and instant
breakfast recipes (less than 15 minutes), wouldn’t you find a way to squeeze
that into your morning schedule. I thought so. And with the recipes below, it
won't be hard to find the motivation to do so.
Semolina idli is one of the easiest breakfast
recipes which come in handy when I don’t want to spend too much time in kitchen
and still want the dish to be tasty... Very recently i started making this idli
with an interesting mix of dry coconut, chillli and garlic masala. Once the
idli’s are made, I just like to pan toss it with some aromatic spices to
enhance the taste and appealing for my appetite. It comes out very soft and
porous. The dry coconut, chilli and garlic masala is the one which I normally
store in my kitchen for adding that extra zing to my curries and snacks. It is
very simple to make. It is very popular in Maharastrian cuisine and they
usually like to stuff it inside their “vada pao” (potato Pattie).
Idlis are generally accompanied with some
delicious sambhar or dips. I usually like to serve them with an instant dip
made out of roasted gram flour and yogurt.
To
sum it up, this recipe is very easy and simple to make and delicious to eat.
Unlike the traditional Idli, this does not require any beforehand planning,
soaking, elaborate grinding, fermenting for hours and can be prepared in a
jiffy and it can be prepared plain or using any vegetables you like, and the
key part of this recipe is the yogurt used in this dish and seasoning to this
dish gives it an extra soft, taste and flavor. This Rava Idli recipe is a
keeper and I recommend you all try this.
Cooking Time: 15 Minutes
Preparation Time: 15 minutes(if all your ingredients
are ready)
Serves: 4-5 people
Ingredients for Semolina Idli:
Coarse Semolina: 1 ½ cup
Buttermilk- 2 cups
Refine Oil: 1/2 tsp
Water: 1/2 cup
Salt: 1/2 tsp
Eno fruit salt: 1 tsp
Chopped coriander leaves: 1
tablespoon
For Tempering & Tossing
Oil: 1 ½ tsp
Mustard seeds: 1 ½ tsp
Asafetida: a pinch
Curry Leaves: A Sprig
Slit green Chilly: 2-3
Coriander Powder: ½ tsp
Chaat Masala: ½ tsp
Dry Coconut &Garlic Masala:
2tsp(Recipe mentioned below)
For Instant Gram Flour & Yogurt Dip
Gram Flour: 2 tsp
Yogurt: 2cups
For Tempering
Oil: 1 tsp
Mustard seeds: 1 ½ tsp
Asafetida: a pinch
Curry Leaves: A Sprig
Slit green Chilly: 2-3
Sugar:1/2 tsp
Salt to Taste
Recipe for Dry Coconut & Garlic Masala:
Oil – 1 teaspoon
Garlic cloves – ⅓ cup
Desiccated coconut – ¼ cup
Red chili powder – 2
tablespoons
Salt – to taste
Method:
1.
Heat the oil in pan on medium
heat.
2.
Once hot add garlic cloves and saute them till lightly brown.
3.
Then add desiccated coconut and saute them till coconut become lightly golden.
4.
Let it cool little bit. Add
garlic and coconut mixture in food processor. Add red chili powder and salt.
5.
Beat it till the mixture gets crumbly. (If you are using mixer then do not use any water.)
Note: You can keep
this masala/spice refrigerated in an air tight container up to two weeks.
Method for Semolina Idli:
1.
Dry roast the semolina in a pan
and stir fry the semolina until it gives out a nice aroma
2.
Stir it continuously to avoid
the semolina getting burnt. Immediately transfer to another bowl. Add chopped
coriander and salt in it.
3.
Now mix in the buttermilk and
water and whisk it well till you get a nice consistency of a idli batter.
4.
Allow this to stand for 5-6 minutes.
After 5 minutes moisture will get absorbed and the mixture will be little
thick. Add Eno fruit salt and mix it well.
5.
After adding the eno salt the
mixture will become loose and frothy. Grease the idli pan /stand with little oil
and steam the idli’s for 15 minutes in a idli boiler or steamer. To check
whether it is cooked or not. Insert a knife and see if it comes out well. If
the knife comes out well then your idli is ready.
6.
Now it is time to temper these
lovely steamed dumplings. Heat 1 tsp Oil
in a wok and add mustard seeds, curry leaves, asafetida and slit green chilli.
7.
Keep stirring it for 1-2
minutes before adding the dry coconut & garlic masala and the remaining
spices for tempering the idli’s.
8.
Now add the idli’s and toss it
around for 5 minutes before adding salt as per taste and garnishing it with
handful of chopped coriander leaves.
9.
Turn off the gas to serve the
idli’s with your choice of dip.
I
like to serve these idli’s with an instant dip made of yogurt and Gram flour.
It is damn easy to make and it tastes divine.
Method for Instant Yogurt & Gram flour Dip:
1.
Heat a pan and dry roast the
gram flour over medium flame. Keep stirring the flour or it will get burnt. Keep
stirring it for 5-6 minutes till it changes color and gives a nice golden/amber
color. You will start getting a nice aroma when it changes color.
2.
Remove the gram flour from the
pan and allow it to cool for 5 minutes. Now heat 1 tsp of oil in the pan and
add all ingredients for tempering the dip except sugar and salt. Stir it well
and cook it for 5-8 minutes over low flame.
3.
In a separate bowl take yogurt
and mix it well. Add in salt, sugar and the roasted gram flour to the yogurt.
4. In a frying pan prepare the masala/spice for tempering the dip by heating 1 /2 tsp of oil.
5. Whisk the dip well to avoid any
lumps. Now pour over the tempered spices on top of the dip and your semolina
idli’s are ready to be savored. Enjoy the yummy experience.
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